关于消费者对植物性肉类替代品的评价的感官研究:最喜欢和最不喜欢的是什么?
Giovanni Sogari1, Vincenzina Caputo2, Andrew Joshua Petterson3
1Department of Food and Drug, University of Parma, Parma, Italy.
Food research international (Ottawa, Ont.)
|May 31, 2023
概括
植物性肉类替代品显示出希望,但感官吸引力需要改进. 消费者对植物性汉堡的偏好受信息的影响,盲目品尝偏好它们而不是混合选择.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者行为 消费者行为
- 感官分析 感官分析
背景情况:
- 食品行业正在看到对植物性肉类替代品的需求增加.
- 与传统的肉制品相比,目前的植物性选择在感官吸引力方面往往不足.
- 了解消费者看法对于改善这些替代品至关重要.
研究的目的:
- 分析影响消费者喜欢植物,混合和牛肉汉堡的感官驱动因素和障碍.
- 评估提供有关蛋白质来源 (动物或植物) 的信息对消费者偏好的影响.
- 从消费者那里收集产品描述和喜欢/不喜欢的水平.
主要方法:
- 利用了175名未受过培训的参与者的开放式问题,偏好排名和识别任务.
- 采用了盲目和知情品尝条件的跨主体研究设计.
- 对豆蛋白,类似动物蛋白,混合肉和100%牛肉汉堡的感官属性和偏好进行比较.
主要成果:
- 动物类蛋白质汉堡是最受欢迎的,其次是100%牛肉汉堡.
- 在盲目品尝中,在牛肉,杂交和豆蛋白汉堡之间没有观察到显著的偏好差异.
- 在盲目品尝中,消费者更喜欢豆蛋白汉堡,而不是混合汉堡,这是知情品尝结果的反转.
- 参与者正确识别了牛肉汉堡,但仍然更喜欢基于植物的"类似动物"汉堡.
结论:
- 消费者对肉类替代品的偏好受产品原产地信息的影响.
- 超越纯粹的享乐感官属性在消费者接受中发挥作用.
- 基于植物的"类似动物"汉堡可以获得很高的偏好,即使消费者可以将其识别为基于植物的.
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